i make this mac & cheese using ronzoni smart pasta which is fiber and calcium enriched. please keep that in mind when preparing your own. also, this recipe uses 1% milk in the nutrition facts listed.

Ingredients

16	oz Ronzoni smart macaroni
4	tablespoons (1/2 stick) icbinb
20	oz fat free cheddar cheese
2	cups egg beaters
1/2	cup milk
1	dash paprika, for the top

Directions

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.
   
   
2. Cook macaroni in boiling salted water, following package directions. Drain well; return to pot. Add butter and stir until melted. Add 2 cups of the shredded cheese.
   
   
3. In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until well combined. Spoon into the greased pan. Sprinkle the remaining 1/2 cup cheese on top. Sprinkle with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and browned and casserole is cooked through.
   
   
4. Serves 4 to 6.
   
   

Categories

Cheese, Side Dish, American-Southern, Bake

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Low in saturated fat Low in cholesterol Low in sugar Very high in calcium